Families First FamiliesFirstOCT-NOV2017 : Page 20

Blessings to all who nurture life in whatever form and in whatever way. Your loving kindness makes the world a better place. Thank You! www.chaipottery.com Thanksgiving Praises We asked our readers what foods had to be on the table for Thanksgiving Dinner for the meal to be complete. Here are their responses. I have the recipe for my Great Grandma Snyder’s pumpkin pie! Everyone who likes pumpkin pie loves it and I get to keep long gone family in the tradition for the holiday. --Lois MacLean Cranberry/orange relish. My mom always made that along with everything else. She insisted at age 93. The best cook in Leelanau County. Rest now Mom. Miss you. --Georgette Cheech Jefferson Pie. A lot of pie. And the stuffing. We never have stuffing except for Thanksgiving. --Colleen Roberts Fall Harvest -Squash, apples, potatoes, nuts, and the foods that are fresh during that season. A wonderful bounty. --Mark Challis I do like Susan Stamberg’s recipe for cranberry relish---the one with horseradish and onions. If I’m doing a Thanksgiving dinner at home, I make that. AND I will take it places. --Katy Bean-Larson Almond Cream Pie, the best pie and one that I have not been able make “right” since my mother passed away. --Susan Sunderman Sage stuffing, hands down! Along with a heated discussion about whether to include the giblets or not! --Janet Pariseau-Ramoie We love our Tofurkey with cornbread stuffing-nothing quite beats my sweet potato soufflé. --Stephanie Smith Morgan My family has a side dish that came from my paternal grandmother. It is called tomato aspic. It really is a jello with tomato sauce, a little vinegar and a mayonnaise dressing when served. There are not too many left in the fam-ily that still enjoy this. But that is a tradition that we share with newcomers! --Polly Barnes It’s just not Thanksgiving without Joe’s homemade stuffing! The smell of sage and onions and celery cooking in butter is what Thanksgiving smells like to me. --Meredith Betts Aside from the turkey which is tops, I like green bean casserole. My husband takes it to a new level by making his own soup sauce with fresh mushrooms, butter and cream. --Laura Kalchik Stuffing!! Especially cold the next day stand-ing in front of the frig....--Jackie Morrison Many hands on deck as a collective effort to bring food or help to prep the meal and to make the family dinner ---especially the stuff-ing I make like my grandmother made with apple and the giblets, and the neck, and the melted butter on top. --Pat Kajdan Grandma Thatcher’s Cranberry Ice! A Cranberry-orange Popsicle on a plate. --Joe Thatcher Mom’s sage stuffing. It’s the only time of year that I make it. It reminds me of my childhood Thanksgivings. --Sheila Wick Black olives. We put them out as an appetizer. They disappear. At dinner we place more. The kids table giggles as they place them like puppets on their fingers and eat them off. My Aunt chides about manners. The rest of us giggle and join in. --Kristi Dockter Well, turkey, I have to say, even for vegan me! And, then, cranberry sauce (homemade). --Sarah Shoemaker 260 E. TENTH STREET | TRAVERSE CITY | 231.947.0191 | ORYANA.COOP THE HARVEST IS IN( side ) Local, fresh, organic. 20 • Families First Monthly • October/November 2017